Are you the person in your family who knows how to make stuffing? Do you want to try 

 

something new? This blog will share two of the most popular types of stuffing. It’s perfect for Thanksgiving, or any autumn gathering.

 

Bread cubes: The most traditional type, bread cubes are rubbed with butter and sauteed in a skillet with onion, celery and sometimes herbs.

 

Dried fruit: A mix of dried cranberries, apricots and pecans is used as a base for pan-cooked or oven-baked stuffing.

 

Herb and cheese: Use any combination of herbs and grated cheeses such as Parmesan, Romano or Swiss.

 

Honey: A bit sweeter than most, honey is often used with nuts to create a more savory dish; it’s 

 

also a great way to sweeten up canned beans and sauce for sandwiches.

 

Onion: Chopped onion is often mixed with bread cubes and whole eggs before enveloping the stuffing mixture for baking. It’s great with turkey too!

 

Parsley: The herb of choice; fresh or dried parsley are strong enough to flavor the dish without 

 

overpowering it.. If you need to store leftovers, store in an air-tight container in the fridge.

 

Pumpkin: Pumpkin pie is a Thanksgiving tradition! Whether it’s a true pumpkin, squash or winter 

 

squash, use coconut oil instead of butter to bring out the strong flavor.

 

Sage: Ground sage adds a bit of bitterness that doesn’t overwhelm the other ingredients. You 

 

can also add fresh sage from your garden by finely chopping it and tossing into the mixture. If 

 

you’re using dried sage, roast it first for a slightly more intense flavor.

 

Salt and pepper: Salt and pepper go great on any kind of stuffing, but adding them at the 

 

beginning will help the flavors mingle as they cook. The salt draws out the moisture from 

 

vegetables, while the pepper pulls out all the flavors.

 

Sugar: The sweetness doesn’t have to come from honey, you can use granulated sugar, brown sugar or even molasses.

 

Unsalted butter: Butter is an important ingredient in any stuffing mix. It’s important to use 

 

unsalted butter because many store-bought kinds are packed with sodium.

 

Winter squash: Whether green or orange, you can find it at the Farmers’ Market this time of 

 

year. Use coconut oil rather than butter to keep it from tasting too much like an autumn dish.

 

Whole eggs: As with bread cubes, these are used throughout the dish to bind all the ingredients 

 

together, then envelops are baked in the oven. Egg white is used in place of cooking water.

 

Confession time: I don’t cook meat, but I do cook stuffing for Thanksgiving every year. It’s a 

 

family tradition, and I do it well! This recipe is one that has been passed down to me three times now, so you know it’s good!

 

Serves 12-20 {or more}

 

Ingredients:

 

6 cups whole wheat bread cubes (about 8 slices of white bread) cut into bite size pieces (about 

 

1/2 cup per person). Panko bread crumbs work well too (I did not use them).

 

3 stalks celery (diced)

 

1 large yellow onion (diced)

 

1/2 cup butter (or coconut oil if vegan)

 

6 eggs (or egg white if vegan) beaten with 1.5 Tbsp. water (for vegan take out the egg and water and add an extra 1/4 cup milk to make up for it.)

 

Salt, pepper, and herbs of choice to taste {I used two tsps salt & pepper and dried parsley}

 

Directions:

 

Preheat oven to 350 degrees F.

 

Rinse bread cubes until they are completely dry. Toast bread cubes in a single layer on a baking sheet for about 15 minutes, or until toasted. Set aside.

 

Cook celery and onion in butter over medium heat with salt and pepper, stirring occasionally for about 15-20 minutes, or until the onions are translucent.

 

Place celery/onion mixture into bowl with bread cubes, eggs, seasonings of choice {I used 2 

 

tsps of salt & pepper and dried parsley} and mix together thoroughly. The mixture will be very 

 

moist at this point so keep mixing! Add more milk if needed. Bring the stuffing together by hand 

 

if necessary before rolling into balls the size of golf balls.

 

Place the balls of stuffing on a baking sheet and bake for about 45-50 minutes, or until golden 

 

brown. Be sure to turn them over about 2/3 through the cooking process.

 

Remove from oven when done and enjoy! This will make more than you need for one 

 

Thanksgiving; when I usually make it, I make it in two batches and freeze one in Ziploc bags (so 

 

I can pull it out later and saute in a skillet with butter, onions & celery if needed).

 

~Published Sunday, November 1st, 2012 ~Article by Laura McKune~

 

About the Author :  stouffer’s stove top stuffing

 

Laura McKune is a freelance writer based out of Phoenix Arizona. She has a deep appreciation 

 

for natural foods and enjoys exploring ways to make recipes both healthy and interesting.

 

Stove Top Stuffing most versatile ingredients is copyrighted by Laura McKune of “Skinny Ms. 

Kitchen”